Once you make your first galette, you may never go back to your tart pans, the things are that easy. The trick is to resist over-filling them. A thin layer of fruit not only cooks more thoroughly, it keeps the galette from getting the over-stuffed “flying saucer” look. Remember: a galette isn’t a pie, it’s […]
READ ONThe great thing about ze galette is that there no right or wrong way to roll out the dough. As long as you can gather the edges up around the filling without there being gaping cracks, you’re doing exactly what you’re supposed to be doing. Like last week’s bread, it a lackadaisical affair. There are […]
READ ONSheesh! That’s the last time I try to make excuses! One wise-gal wrote in to tell me she’d checked doppler radar, and the front would be passing by Louisville by 11:00! I guess there are some serious galette fans out there. My showcase photo doesn’t have that golden, sun-dappled look I like so much, but […]
READ ONSeems so. However I have a hankerin’ for another dessert I like to make in the fall: a galette. More than that, a pear galette. And even more than that, a pear and balsamic vinegar galette. Anyone care to join me?
READ ONLaminated pastry makers get hung up on numbers: 243, 729, 2187…the big multiples of three that you get when you fold a three-layer dough-butter-dough packet many times (2187 is the result of six letter-style tri-folds or “turns”). All those layers are what give laminated doughs their texture. Generally speaking the more layers you have in the dough the lighter, flakier and crunchier the finished product will be. Puff pastry has the most layers: 729 (5 turns) or 2187 (6 turns), croissant dough usually has the least: 81 (3 turns) or 108 (2 tri-fold turns plus one 4-ply “book” turn).
Kringle dough generally doesn’t appear in most laminated dough taxonomies since it’s the product of a mere two letter-style turns, which gives it only 27 layers. When the dough is baked up you scarcely know it’s laminated at all. The texture of the crumb is somewhere between a croissant and an enriched yeast dough (like brioche). This is what makes it unique, and also rather sneaky. You might call it semi-laminated.
READ ONIn the traditions of Western Christianity, and especially (these days) the Catholic and Eastern Orthodox Churches, the Epiphany is the day that the three wise men (Magi) arrived in Bethlehem and presented their gifts of gold, frankincense and myrrh to the Christ child. It traditionally falls on the 6th of January, which is the twelfth […]
READ ONYa gotta love those fall fruits, eh? And what is fall without a little warm pear something-or-other after a nice weekend dinner? This week’s recipe has become one of my go-to’s when the cry goes up from the starving faculty and grad students over at U of L. They can’t get enough of it, and […]
READ ONPuff pastry, how do I love thee…? Your one thousand butterty layers can be put to one thousand sweet or savory uses. Frozen, you are a tart crust, pot pie topper, batch of hors d’oeuvres or Beef Wellington wrap waiting to happen. Your scraps can be made into everything from galettes to Alsatian onion tarts […]
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